Asparagus Roll-Ups Recipe

These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside.

Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese.

Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.Yield: 32 appetizers.

Originally published as Asparagus Roll-Ups in Taste of Home
April/May 1999, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Maybake User ID: 5100035230412

Reviewed Jul. 30, 2015

"This is one of my favorite fingerfood appetizers to bring to a party. They always go quickly. When I make extra batches at home, I find I enjoy them just as much when cold from the fridge as when fresh out of the oven. Love them! It's also a great recipe that kids can easily help with."

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Sarah_Marie_Bee User ID: 586303872052

Reviewed Apr. 19, 2011

"This is a really nice go-to appetizer or brunch recipe for Easter. I make them every year. Wonderful!"

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CyndiKear User ID: 301446925970

Reviewed May. 4, 2009

"Wonderful! I did substitute 'chive and onion' cream cheese for the regular cream cheese. Again, wonderful."